Dal. Etymology[edit] The word dāl derives from the Sanskrit verbal root dal- "to split".[1] Dal is sometimes referred to as a "dal bean" instead of just "dal". Usage in India, Pakistan, Bangladesh, Nepal and Sri Lanka[edit] Dal has an exceptional nutritional profile. [citation needed] It provides an excellent source of protein, particularly for those adopting vegetarian diets or diets which do not contain much meat. Common varieties[edit] Panchratna Dal is actually a dal mixture made by combining five varieties of dals (hence the name Panchratna - meaning five 'panch' jewels 'ratna'). Split and whole pulses[edit] Preparing dal[edit] Most dal recipes are quite simple to prepare. The fried garnish for dal goes by many names, including chaunk and tadka.
Pejorative use[edit] See also[edit] References[edit] External links[edit] Dal Tadka Recipe. Chaunk. A chaunk (containing olive oil, fennel seeds, cumin seeds, fenugreek seeds, and slivered dried red chili peppers) being prepared in a saucepan Chaunk (Hindi: छौंक); sometimes spelled chhaunk, chounk, chonk, chhounk, or chhonk; also called তড়কা (tarka), বাগার (bagar), ফোড়ন (phoron) in Bengali, Tarka (ਤੜਕਾ) in Punjabi,Thaalithal (தாளித்தல்) in Tamil, oggaraṇe (ಒಗ್ಗರಣೆ) in Kannada, vaghaar (વઘાર) in Gujarati, fodni (फोडणी) in Marathi, Thalimpu (తాళింపు) or popu ( పోపు in Telugu), Baghaar (Urdu: بگھار) ; Baghara (in oriya) and often translated as "tempering" is a cooking technique and garnish used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish.
Ingredients[edit] Etymology[edit] See also[edit] Baghaar. List of Indian dishes. Paneer. Paneer. Paneer (Punjabi: ਪਨੀਰ; Hindi and Nepali पनीर panīr; Armenian: Պանիր panir; Urdu: پنير; Kurdish: پەنییر penîr; Persian: پنير panir; Turkish peynir;) is a fresh cheese common in South Asian cuisine. In northern parts of the Indian Subcontinent, it is generally called Chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
Preparation[edit] To prepare paneer, food acid (usually lemon juice, vinegar, citric acid or yogurt) is added to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to give it a good texture and appearance. From this point, the preparation of paneer diverges based on its use and regional variation. In the area surrounding the Gujarati city of Surat, surti paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.